Ingredients
- 80 g soncino (lamb's lettuce)
- 80 g curly salad
- 50 g carrot
- 30 g radishes
- 30 g spring onions
- 20 g black olives
- basil
- parmesan
- extra virgin olive oil
- salt
- white peppercorns
To prepare the spring crudité with basil sauce, wash the soncino and the curly salad several times; drain everything well and collect it in a large serving dish. Add the thinly sliced radishes, the carrot with equally thin strips, the julienne onions and the chopped black olives. Prepare the sauce by blending at low speed, for about a minute, 50 g of basil leaves, a spoonful of Parmesan cheese, a drizzle of oil, a pinch of salt and ground pepper. Season the salad when you bring it to the table and mix it in the presence of the guests.
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